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An egg salad sandwich on a plate. Sandwich also has a large lettuce leaf and a decorative toothpick in the center.

Egg Salad Recipe

Course: Salad, Sandwich
Cuisine: American
Keyword: best egg salad, easy egg salad recipe
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 5 (total of 3 cups)
Calories: 293kcal
Author: Malinda Linnebur
This is a classic Egg Salad Recipe that makes the best egg salad sandwiches! It's creamy, delicious, easy to make, and uses 5 simple easy to find ingredients!
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Ingredients

  • 10 large eggs
  • ½ cup (120g) mayonnaise
  • ½ teaspoon mustard of choice
  • ¼ cup (25g) finely diced onion
  • ¼ cup (35g) finely diced dill pickle

Instructions

  • Place eggs in a large saucepan filled with cool water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in the water for 10-12 minutes. Remove eggs and place in an ice bath.
  • Peel and chop eggs and place in a medium bowl. Combine with other ingredients and mix well.

Notes

  1. MAKE AHEAD: This egg salad can be made and stored in the refrigerator for up to 5 days. 

Nutrition

Calories: 293kcal | Carbohydrates: 2g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 337mg | Sodium: 385mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg